canning clingstone peaches?
I'm lucky enough to have a lovely peach tree in the backyard of my house. This year we have an abundance of peaches and I'll like to try my hand at canning them - but, they are not freestone. Anyone have any tips for canning clingstone peaches?
yep, same advice as Junie, just peel and cut fruit off in pieces making sure to put some lemon juice on so they don't brown. I have also learned to pack them pretty tight as they seem to contain a lot of air or water or waterever makes them float - this usually happens when I do large jars (quarts). I also had better luck with no floating later in the summer, not sure why...good luck, they are beautiful in jars and soooo good in the middle of winter!
PS - last time I had a lot of peach juice leftover so I frooze them in to peach cubes and used in fresh margaritas!
I just posted about canning peaches on my blog...check it out:
The reason why your peaches are floating are because you are raw packing them - peaches do much better with a hot pack. Here's more info on that:
thanks for the links, looking forward to reading your blog.
I got floating peaches raw and hot pack method - at least in the quart jars...
the pint jars I raw packed and they were fine - they were the ones later in the season...I did the hot pack method first as well cause that's what Ball recomended as well. Today I picked a ton of nectarines and are going to give them a go when they ripen!
Glad to hear you've got a lot! This was a bad year for stone fruit in my backyard.
I'd just peel (after a minute in boiling water of course) and cut flesh off the pits into largish chunks. Then can in sugar/lemon syrup. This is my favorite thing to eat in March when I have had about enough of citrus fruit.
Or, here's a nice chunky sauce I made last year (when we had buckets of peaches). It is delicious in yogurt, on pancakes, on roasted pork, or just plain.
Backyard Peach Sauce
makes about 6 cups
5 pounds peaches, peeled and sliced
2.5 cups sugar
juice of 2 lemons
Bring everything to a boil, then turn off the heat, cover, and let sit overnight (refrigerate if you want to).
Strain the peaches and set them aside.
In a large, shallow pan bring the liquid to a boil and reduce by half. It should be thickish and sticky.
Add peaches and cook 5 minutes.
Put into sterile jars and process in hot water bath 10 to 15 minutes for pints.